{"id":1929,"date":"2021-08-08T18:55:07","date_gmt":"2021-08-08T16:55:07","guid":{"rendered":"https:\/\/www.dichecibo6magazine.it\/?page_id=1929"},"modified":"2023-03-06T15:23:07","modified_gmt":"2023-03-06T14:23:07","slug":"numero-six-2021-08-02","status":"publish","type":"page","link":"https:\/\/www.dichecibo6magazine.it\/en\/numero-six-2021-08-02\/","title":{"rendered":"Numero Six 2021-08-02"},"content":{"rendered":"\r\n
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The value of food what food are you?<\/a><\/h3>\r\n\r\n\r\n\r\n

The production of healthy food decreases and almost eliminates the impact on available resources and eliminates most of the emissions of poisonous gases, the current cause of climate change.\r\nOn the other hand, the food that harms us also hurts our planet. By employing more resources than those available, we contribute to dramatic climate change.<\/a><\/p>\r\n\r\n\r\n\r\n

ANDREA BATTIATA<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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Loving wine<\/a><\/h3>\r\n\r\n\r\n\r\n

The kind and dear Nicoletta Arbusti asked me to collaborate with her, leaving me carte blanche on the contents of my contributions on wine. I must confess that wine is not just a drink, a food, a trend; it is something more profound.\r\nIt is the tie that links life, people, awareness, history, emotions, aromas and flavours that wine can convey. The scents of wine take me back in time to when I was a child.<\/a><\/p>\r\n\r\n\r\n\r\n

PAOLO BARACCHINO<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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The Paris of existentialists at the table: celebrating the heart with melancholy<\/a><\/h3>\r\n\r\n\r\n\r\n

\u201cTanta manifattura gli era fare un quadro buono di fiori come di figure\u201d<\/em>. On October 28, 1945, Paris encounters his beloved and discussed maitre \u00e0 penser, who would inflame the intellectual discussions between the post-war period and the 1968 protest.<\/a><\/p>\r\n\r\n\r\n\r\n

FRANCO BANCHI<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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The Boscoreale Treasure
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In Paris, in some cases of the Louvre Museum, we can admire an extraordinary treasure, a rich and refined table service made up of 109 pieces in worked and embossed silver, an excellent goldsmith creation from the Roman imperial period. Most of the findings date back to the first century AD. It is the Boscoreale Treasure.<\/a><\/p>\r\n\r\n\r\n\r\n

ANNA CAFISSI<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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War cuisine: food in Italy during the world wars<\/a><\/h3>\r\n\r\n\r\n\r\n

The twentieth-century wars witnessed a series of crucial revolutions in the field of food organization, both military and civil, which, at the same time, much involved the population, who had to suffer the consequent food crisis related to conflicts.<\/p>\r\n\r\n\r\n\r\n\r\n\r\n

ILARIA PERSELLO<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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From Leonardo da Vinci to Maestro Martino de Rossi and Platina: at the origins of Italian cuisine history.<\/a><\/h3>\r\n\r\n\r\n\r\n

In the \u201cRegimen Sanitatis\u201d of the Codex Atlanticus (F 213v), Leonardo da Vinci registers the hygienic precepts and advice for healthy living, followed by the rules of simplicity and pleasure, based on the principle thanks to which good health is obtained and maintained, most of all, through a healthy diet.<\/a><\/p>\r\n\r\n\r\n\r\n

NICOLETTA ARBUSTI<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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Edmund Mach Foundation in San Michele all\u2019Adige (TN)<\/a><\/h3>\r\n\r\n\r\n\r\n

The history of the Edmund Mach Foundation began in 1874 when the Diet of the Austro-Hungarian region of Tyrol established the Agricultural Institute in San Michele all\u2019Adige. The activity of this institution started following the approach of Edmund Mach, its first director. He had gathered strong experience as a researcher in agricultural chemistry and oenology.<\/a><\/p>\r\n\r\n\r\n\r\n

NICOLETTA ARBUSTI<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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La croda della regina ed il ritorno del gambero d\u2019acqua dolce<\/a><\/h3>\r\n\r\n\r\n\r\n

\u201cAutunno. Gi\u00e0 lo sentimmo venire\/nel vento di agosto,\/ nelle piogge di settembre\/torrenziali e piangenti..\u201d. : cos\u00ec Vincenzo Cardarelli cantava questa straordinaria stagione che offre al nostro sguardo paesaggi dai colori caldi e vellutati e delizia il nostro palato con prodotti eccellenti.<\/a><\/p>\r\n\r\n\r\n\r\n

FRANCO BANCHI<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n

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The kimchi war between the people\u2019s Republic of China and South Korea<\/a><\/h3>\r\n\r\n\r\n\r\n

In recent months, South Korea has risen against Beijing\u2019s want to associate the pao cai speciality with its most representative and identifying gastronomic recipe based on fermented cabbage: kimchi.<\/a><\/p>\r\n\r\n\r\n\r\n

LUCA GALANTINI<\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n","protected":false},"excerpt":{"rendered":"

The value of food what food are you? The production of healthy food decreases and almost eliminates the impact on available resources and eliminates most of the emissions of poisonous gases, the current cause of climate change. On the other hand, the food that harms us also hurts our planet. By employing more resources than […]<\/p>\n","protected":false},"author":1,"featured_media":1743,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"coauthors":[41],"class_list":["post-1929","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nNumero Six 2021-08-02 - Magazine Dichecibo6.it<\/title>\n<meta name=\"description\" content=\"Dichecibo6? 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